Springs was established in 1964
We only use the true traditional methods which is why our smoked products are superior to all others and we remain a family run business

The sixties were a time of great change. It was also a time of great change for the Harris family. In a sleepy little village called Edburton, which nestles in the South Downs National Park, Springs’ Smoked Salmon was born. The Harris family, headed by Geoffrey,  along with his wife Josephine, moved from farming to smoking salmon. The idea came from Geoffrey’s in-laws, who already had a smokery and lived in Suffolk. They acquired the necessary knowledge needed from the Pinney family and started smoking salmon. This took a lot of courage, as it was a huge gamble at the time.

Well, it wasn’t long before Springs’ built up a great reputation among the upper echelons of business and food society. So Geoffrey must have been doing something right, and do you know what we haven’t changed a thing. It’s still made in the same way, in the same old brick kilns to our traditional method. Alright, it’s not the same old Head Smoker! This ones only been doing it for about thirty years, but he’s getting pretty good at it now!! After Geoffrey retired, his three sons David, Martin and Richard took over the running of the business. It went from strength to strength. Richard emigrated to Australia and started a Springs’ Smoked Salmon over there, suprise, suprise it was a great success!

Well, David and Martin have now retired and Springs’ Smoked Salmon or Springs’Smokeries as it is also known, has now passed into the caring hands of another family called the Owen’s. Although the smokery has been brought up to date, in order to fulfil the strict production guidelines demanded by the top hotels and companies we supply. The Owen’s recognize that tradition is extremely important and that the satisfaction of our customers is paramount. So that’s who we are and were we come from. We may not be the largest company in the world but we don’t care about that. We just care about our Springs’ Smoked Salmon, our customer’s and our staff. That’s good enough for us.